Gluten Free Bread Machine Cinnamon Raisin Bread

The first day of fall was a couple weeks ago. That means the start of an intense gluten free baking season. Although this bread is anything but intense. It’s actually one of the easiest recipes I’ve made lately. Add to that that it’s very tasty and we have a winning combination.

When you think of cinnamon raisin bread, you may think of a sweet, tender bread bursting with raisins, with a special guest or dessert-like quality. At least that was my expectation.

This recipe has a lot of those characteristics. Not every one, but a lot of them.

It’s definitely bursting with raisins. And its deliciously sweet. But I would never reserve this just for special occasions. It’s just too easy!

It’s made in a bread machine, so after you’ve mixed and added the ingredients to it, you simply push the button and it does all the work for you.

But there is a downfall with this recipe. And I mean one, single, but big downfall… and that is, that it takes like 4 hours from start to finish.

It’s true what they say, Waiting is the hardest part!

So in my bread machine, I do not have a gluten free setting. I have the regular white, wheat, fast, quick bread, etc. settings. I may upgrade to one with a gluten free setting though – mine is on its last leg and this one would be a wonderful step up.

As I was playing around with this recipe, I decided to use the wheat setting on my machine just to see how it would turn out. Keep in mind the wheat setting is a rather long cycle. Plus, there are two rises, which is not the norm for gluten free bread baking. Normally you only want to use a one cycle rise, because gluten free bread does not rise twice.

Well I decided to try it out anyway.

Lo and behold, it turned out beautifully.

And tasted amazing too.

Tender, airy and delicious!

It’s funny how things turn out for the better sometimes.

So as you’re preparing this recipe, make sure to mix the ingredients first, then add them to the machine. And don’t add more flour if it looks too wet. These amounts will result in a wonderfully textured loaf, with no added binders or gums!

Jacki

In regular baking if the add-ins are coated in flour they don’t sink to the bottom of the bread, is this also true in gluten free baking, I see all the raisins at the lower half of the bread. Can’t wait to try these recipes.

C.J. Brady

The psyllium husk and flaxseed meal work together in this recipe to replace xanthan gum. If you don’t want to use psyllium husk, you can sub in 1/2 tsp. of xanthan gum.

And if you want to try it using fresh milk, you’ll just replace part of the water with milk. So instead of 1 2/3 cup water, try something like 1 cup water and 1/3 cup milk. (Decrease the liquid a bit to account for the decrease in the dry ingredients).